Drip Beef

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INGREDIENTS:

1 (4- to 5-pound) beef roast
2 (14-ounce) cans beef broth
1 Tablespoon salt
1 Tablespoon pepper
1 Tablespoon basil
1 Tablespoon garlic powder
1 Tablespoon rosemary
1 Tablespoon oregano
2 or 3 bay leaves

TO PREPARE:

Brown the roast on all sides in a skillet. Transfer the roast to a slow cooker. Add the broth, salt, pepper, basil, garlic powder, rosemary, oregano and bay leaves to the slow cooker. Add enough water to cover the roast.

Cook, covered, on Low for 8 to 10 hours. Discard the bay leaves. Remove the roast to a platter and shred if needed. Serve the shredded beef on buns with pan juices for dipping. Rump roast is preferred for this recipe.